Antipasto Salad With Grilled Octopus

Octopus:- 1 cup - palm hearts, chopped
I enjoy octopus immensely. Although it is very- 1 cup - Calamata olives (seeds removed), chopped
common in Mediterranean European countries, it has- 1 cup - Spanish olives stuffed with pimento,
not received the attention here in the US. In fact, Ichopped
suspect many think of it as an exotic food. But if- 4 ounces - grilled octopus, chopped (prepared like
you can get past the tentacle suction cups, you willthe grilled calamari )
almost certainly find octopus to be a culinary delight.- 1/2 pound - Genoa salami, cut into 1/2 inch cubes
It's like many foods; you have to acquire a taste if- 1 7-ounce bottle - sundried tomatoes (oil drained),
you have not grown up eating it. I recommend usingchopped
fresh octopus (buy it already cleaned and prepared)- 1 cup - cherry tomatoes
if you can get it. Some grocery stores and Asian- 1/2 cup - feta cheese (optional)
markets carry it. I have no problems finding it here in- 1/2 cup - white balsamic vinegar (I use Alessi )
Florida. I suggest that if you find it fresh, marinate it- Salt and pepper to taste
the same way as I did for the calamari (24 hours)Preparation:
and then grill it the same way. If you cannot findThis is a simple and quick salad to make. Once you
fresh octopus, you can use Vigo's canned octopushave grilled the octopus (marinate and grill it the
(don't grill it) as a fallback. They offer it in soy andsame way as the grilled calamari, you can add it along
olive oil, and it is actually quite good. In addition, I usewith the rest of the ingredients to a bowl and mix
white balsamic vinegar in the recipe. It is not aswell. You can also experiment with other ingredients
strong as the regular.including provolone and parmesan cheese. You
Ingredients (6 servings):typically serve the salad before the meal which is
- 1 cup - marinated mushrooms, choppedprecisely what antipasto means in Italian.
- 1 cup - marinated artichokes hearts, choppedEnjoy!